9 Ingredients You'd Find In North East Indian Cooking
Image Credits: Canva
1. Akhuni (fermented soybean) is used in Naga cuisine.
Image Credits: Canva
2. Fermented fish is used in North Eastern cooking during seasons when fish isn't available.
Image Credits: Canva
3. Sticky rice is eaten in the North East more than regular rice.
Image Credits: Canva
4. Duck is often prepared with white gourd or bamboo shoot in Assam.
Image Credits: Canva
5. Bhut Jolokia (ghost pepper) is one of the world's spiciest chillies. But it's commonly used in the North East.
Image Credits: Canva
6. Bamboo shoot is often eaten in fermented and dried forms in Naga cuisine.
Image Credits: Canva
7. Pork is a commonly consumed meat in the North East.
Image Credits: Canva
8. Anishi (colocasia leaves) are used in North Eastern stews and curries.
Image Credits: Canva
9. Kala til (black sesame) often features in Assamese and Khasi cooking.
Image Credits: Canva